A warm, nourishing start to the day – packed with healthy fats, fibre, and blood sugar-balancing goodness for little (and big) tummies.
This porridge is a go-to in our house when I want something comforting, filling and full of goodness. Oats are a great source of fibre and antioxidants, but on their own they’re primarily carbohydrates, which means they really benefit from the addition of healthy fats and protein to help stabilise blood sugar levels and keep little (and big) tummies feeling satisfied for longer.
By adding in nourishing fats and proteins like egg yolk, collagen, flaxseeds, butter or kefir, you can turn a simple bowl of porridge into a beautifully balanced, nutrient-dense meal. I also recommend soaking your oats overnight to support digestion and nutrient absorption, especially for little ones. We have a blog on soaking and souring here.
Suitable From
Around 8–10 months+
Baby prefer finger food? Try turning the porridge into these porridge fingers!
Storage
Leftover cooked porridge can be stored in an airtight container in the fridge for up to 2 days. When reheating, add a splash of milk or water to loosen the texture. Best topped fresh before serving.
Leftover porridge? Try these porridge cookies or these porridge pancakes!
Ingredient Swaps
- Milk: Use breastmilk, formula, dairy or a suitable plant-based milk (like almond, soy, oat or coconut) depending on your child’s age and dietary needs.
- Butter/Ghee: Swap for coconut oil if dairy-free.
- Egg yolk: Leave out for those not tolerating egg.
- Tahini/Nut Butter: Use seed butter like sunflower for a nut-free version or omit.
- Kefir: Can be swapped for plain full-fat yoghurt or omitted if not available.
Nutrient Dense Porridge
Equipment
- Mixing Bowl
- Saucepan
- Colander or sieve
Ingredients
- 1 cup rolled oats
- 2 cups milk of choice
OPTIONAL ADD INS:
- 1 serve collagen powder We use CHIEF discount code BOOBTOFOOD
- 1/2 banana sliced
- 1 egg yolk
- 1 knob butter or ghee
NUTRIENT DENSE TOPPINGS:
- 1 TBSP tahini or nut butter
- 1 TBSP ground flaxseeds
- 1 TBSP hemp seeds
- drizzle coconut or milk kefir
Instructions
Soaked oats version
- Add oats to a bowl and cover with water. Stir in 1 tsp of an acidic medium (apple cider vinegar, lemon juice, or whey).
- Cover with a tea towel and leave in a warm spot (like the pantry) for at least 6 hours or overnight.
- When ready to use, drain and rinse well in a sieve.
- Add soaked oats and milk to a saucepan over low heat. Stir in any optional ingredients like banana, collagen, butter or egg yolk.
- Cook for around 3–5 minutes, stirring occasionally, until thick and creamy.
- Serve warm with toppings of choice.
Unsoaked oats (quick version)
- Add oats and milk directly to a small saucepan.
- Stir in optional ingredients like banana, collagen, butter or egg yolk.
- Cook over low heat for 5–7 minutes, stirring occasionally, until oats are soft and mixture is creamy.
- Spoon into bowls and finish with toppings.
Do you have a collagen powder that you recommend?
This is my favourite: https://www.functionalself.co.nz/collagen-hydrolysate-eu-approved.html#a_aid=5ec660322f4b1&a_bid=57ec6104
Do you have thermomix instructions for porridge? Love hands free approach for busy mornings
Karen, I would love to know if you had any success with thermy instructions for this!
Hi,
If you suggesting oats to be introduce around 8-10 months, then is it ok to give 6+ baby oat cereal (fortified) which the age categorise foe 6+ as well? Thank you ☺️
Just wondering if this is made with carton or tinned coconut milk and if freshly squeezed orange juice is acidic enough to soak oats in?
Hi Aleisha, it could be made with either, I prefer the taste of carton with porridge but either will work! And yes, orange juice would work great 🙂